A hot cup of tea and a crunchy ginger biscuit on an autumnal day is my idea of perfection (I lead a rock and roll lifestyle). These spicy snacks are great for warming up your outdoor adventures and the third recipe for the Walk + Eat series.
There’s something comforting about opening up a glamorous tupperware box of homemade biscuits and a large flask of hot tea after climbing the hills. And the perfect incentive too, if the weather isn’t too grand.
For a chewy cookie-like texture, shape them into a rough golf ball size, remembering to flatten them slightly with a fork. For a more traditional crunchier ginger biscuit leave them in the oven a little longer, or make smaller dough balls. I usually make these in two batches, so I can have two different textures (because I’m indecisive).
Preheat oven to 180c and grease a oven tray.
Melt the margarine, sugar and syrup slowly in a heavy based pan on a low heat. Take off the heat once melted.
Add the flour and ginger and mix. Leave to cool for a couple of minutes.
Roll into balls (your preferred size) and press down with a fork. Golf ball size gives them a chewy texture. Go smaller if your want a crispier biscuit.
Bake for 10 minutes. Transfer to a wire rack using a spatula. Don’t worry if they are a bit floppy. They will firm up when cooled. Enjoy!
I’ll be making more of these for Bonfire Night shenanigans too. Can you believe it’s almost the end of October?
Want more recipes to accompany your outdoor adventures? See the previous Walk + Eat recipe here.